A Salad for One Year

A year ago I started 990 Square in the hopes of sharing my little Baltimore story with the world. I love to cook, I love to take pictures, and I wanted to share.

I’ve thoroughly enjoyed this year, and I have you all to thank. This blog has introduced me to many wonderful people, many of whom I now consider to be my real friends in the virtual world. It’s also connected me to a fantastic food blogger community here in Charm City.

But most of all, it’s kept me in touch with food, one of my true loves in life. I feel like I’ve learned so much about food, and myself, in the last year. I’ve thought more about what really matters, and what I really love, mostly while I’m working dough with my hands or icing a big tall cake.

So thank you, for joining me on this journey, and I hope we enjoy the next year together as much as I enjoyed this one.

Without further ado, here is my salad for one year.

Chicken Tostada Salad
Adapted from Everyday Food

This is a fantastic summertime dinner. It’s light and it’s flavors are bright, cheering anyone up on a hot summer night. You can either use leftover chicken as the recipe suggests, or cook your own chicken breast. We’ve had it both ways, and it’s always delicious! You can also use a toaster oven to toast the tortillas. It sure is nice not to turn on the big oven when it’s hot!

Ingredients:

4 corn tortillas
3 teaspoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
Breast meat from 1 rotisserie chicken, torn into bite-size pieces (we use two chicken breasts)
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon fresh lime juice (or the juice of one lime)
6 ounces baby spinach shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
Fresh cilantro, for serving

Directions:

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through (or cooked through if you’re using uncooked chicken) and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Enjoy–and I hope you continue to enjoy reading 990 Square!

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